Summary

Ingredients

• 1 liter buttermilk
• 2 tablespoon flour
• 100 g raisins
• salt
• 0.5 teaspoon ½ cinnamon
• 1 lemon (s), juice and grated zest
• 60 g almond (s), chopped
• 100 g sweet cream
• 2 egg yolks
• 1 tablespoon sugar

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Instructions

1. Mix the buttermilk with the flour in a saucepan and heat slowly while stirring. Add the raisins and season with a pinch of salt, cinnamon and the zest, as well as the juice of the lemon. Simmer the soup thickly while stirring.
2. Toast the almonds without fat in a pan until light brown. Whip the cream until stiff.
3. In a bowl, beat the egg yolks with sugar until frothy. Remove a cup of soup and stir with the egg cream, then stir this into the soup. Take off the stove.
4. Spread the buttermilk soup on 4 deep plates, pour 1 tablespoon of cream on each and serve sprinkled with the almonds.